Spiked Strawberry Lime Ice Cream Pie Food

SPIKED STRAWBERRY LEMONADE

Steps:

• In a cocktail shaker, muddle the strawberries with the lemon juice and sugar until the sugar dissolves into the lemon juice and the strawberries start to break down into a chunky paste. Add the vodka and elderflower liqueur, and stir together.
• Spoon the contents of the cocktail shaker into two Collins glasses, add ice and top off with club soda. Stir. Garnish with a few strawberry slices.

STRAWBERRY ICE CREAM PIE

Steps:

• In a food processor, process crackers, butter, sugar and cinnamon until crumbly. Press into 9" pie plate and chill until firm about 20 minutes.
• In a large bowl mix together the softened ice cream with the orange zest and pour into pie plate. Freeze until firm about 3 hours. Serve each slice of pie with some of the strawberries

STRAWBERRY ICEBOX PIE

Steps:

• For the strawberry gelatin: combine sliced strawberries and sugar in a medium heat proof (preferably metal) bowl, cover the bowl with plastic wrap, and refrigerate 18 to 24 hours.
• To make the crust: Heat oven to 325 degrees and lightly grease a 9- or 10-inch pie dish (don't use anything smaller). In a food processor combine wafers, sugar and melted butter. Process until mixture is well blended. Transfer to prepared pie dish and, using the bottom of a flat-bottomed measuring cup, press crumb mixture into an even layer on the bottom and up the sides, pressing up about 1/4-inch past the rim of the pie pan. Bake until the crust darkens slightly at the edges, 8 to 12 minutes. Transfer to a wire rack to cool.
• To make the filling: Purée 3 ounces strawberries in a food processor, blender or immersion blender until smooth. You should have about 1/4 to 1/3 cup strawberry purée. Set aside. Quarter another 2 ounces of strawberries to yield about 1/3 cup, and set aside.
• With a whisk or an electric mixer fitted with the whisk attachment, beat heavy cream and sugar until soft peaks form, 2 to 3 minutes. Whisk in strawberry purée until just combined, making sure not to over beat. Using a rubber spatula, fold in quartered strawberries. Scrape strawberry cream into the cooled pie crust and smooth the top. Press the halved vanilla wafers vertically into the filling so that it is studded throughout with wafers. Cover pie with plastic wrap or parchment paper, place on rimmed sheet pan and chill in refrigerator for at least 3 hours (and up to 3 days). The longer the pie sits, the more cakelike the cookies get.
• Once the pie has chilled, thinly slice the remaining 5 ounces of strawberries. Remove pie from refrigerator and place sliced strawberries over the filling to cover it, overlapping slightly if necessary. Place back into the refrigerator, covered, as you make the strawberry gelatin.
• Put an inch or two of water in a medium saucepan and bring water to a simmer. Place the still-covered bowl of strawberries on top of the saucepan. Be sure the water is not touching the bottom of the bowl; if so, pour some water out. Heat strawberries to release more juice, swirling the bowl occasionally (use oven mitts), for 15 minutes; they should look very juicy. Using a fine sieve, strain strawberries until there is about 2/3 cup juice. You can press gently on the berries to release more juice but don't press too hard or the gelatin will get cloudy. Save the strawberry solids for something else, like smoothies.
• Transfer about 2 tablespoons of the hot strawberry juice into a bowl and sprinkle gelatin over the top; let it sit for a few minutes to soften. Add remaining strawberry juice to gelatin mixture and whisk until completely dissolved. Whisk in lemon juice.
• With the pie still in the refrigerator on a sheet pan, pour the gelatin over the sliced strawberries (pouring the gelatin over the back over a spoon suspended over the pie can be helpful to get an even layer of gelatin over the top and doing this work while the pie is in the fridge ensures the glossiest topping and keeps everything from spilling). Let pie chill in the refrigerator, uncovered, until the gelatin sets, at least 2 hours or overnight. Serve with whipped cream dolloped on top.

JACK FRY'S KEY LIME PIE ICE CREAM

Steps:

• In a heavy saucepan, bring cream to a simmer. Place the egg yolks in a bowl.
• Slowly beat the hot cream into the egg yolks. Pour the mixture back into the pan, and place over low heat. Stir constantly with a wooden spoon until the custard thickens slightly, 8 to 10 minutes. Be careful not to let the mixture boil or eggs will scramble. Remove from heat.
• Pour hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly. Then stir in the sweetened condensed milk and key lime juice. Cover and refrigerate until cold.
• Stir the cold custard well, then freeze in your ice-cream freezer according to manufacturer's instructions.
• Fold the marshmallow cream and crumbled graham crackers into the ice cream when it is finished.

STRAWBERRY LIME ICE CREAM PIE

Steps:

• Place first 3 ingredients in a food processor and process until pretzels are finely crushed. Firmly press mixture onto bottom of a lightly greased 10-inch springform pan.
• Bake at 350° for 10 minutes. Cool completely in pan on a wire rack.
• Let strawberry ice cream stand at room temperature 20 minutes or until slightly softened.
• Process strawberries and powdered sugar in food processor or blender until pureed, stopping to scrape down sides.
• Place ice cream in a large bowl; cut into large (3-inch) pieces. Fold strawberry mixture, limeade concentrate, and orange juice concentrate into ice cream until well blended.
• Spoon mixture into prepared crust in springform pan. cover with plastic wrap. Freeze 3 hours or until firm.
• Let stand 15 minutes at room temperature before serving. Garnish, if desired.

LIME CREAM & FRESH STRAWBERRY PIE WITH GINGERSNAP CRUST

Steps:

• Crust: Combine all ingredients in a bowl til moistened.
• Press and pack tightly into bottom and sides of 9 inch pie plate.
• Bake about 7 minutes in preheated 350 oven.
• Cool completely before filling.
• Pie: Whisk eggs, sugar and lime zest in saucepan til smooth.
• Add lime juice and butter and cook over medium heat, constantly whisking, til thickened 7 to 9 minutes.
• Strain mixture thru fine strainer into a bowl.
• Put plastic wrap on the surface of the filling and refrigerate until cold and thick, at least 3 hours or overnight.
• Whip cream until soft peaks.
• Fold whipped cream into chilled lime mixture.
• Pour into prepared pie shell.
• Cover with plastic wrap and chill at least 6 hours.
• Arrange strawberry slices on top of the chilled pie and serve!

POP ROCKS NO BAKE STRAWBERRY LIME CHEESECAKE

Steps:

• In a bowl, mix together crushed cookies and graham crackers with melted butter and the 3 tablespoons sugar.
• Wait, a little bit for the butter to cool down and then combine the pop rocks gently into the crushed mixture.
• Press into a 7 inch spring-form pan. Place in refrigerator until ready for use.
• In another bowl, beat cream cheese, 1/3 cup of sugar and lemon juice.
• Whip cream, and fold into cream cheese mixture.
• Spread into pan.
• Top with sliced strawberries (optional). Freeze for 1 hour, covered with foil.
• Place in refrigerator 30 minutes before serving.
• Garnish with lime zest before serving.

SPIKED STRAWBERRY LEMONADE

Steps:

• Mix all ingredients together and serve over ice.
• Garnish with a fresh strawberry.
• Enjoy!